The recipe has changed, the box calls for different ratios of the liquids. Also the rep gave me some information about the new mix. As soon as I have down time I'll post it.

I plan to just make my normal WASC Recipe using the mix... It might not be enough of a change to matter but then again it might... We'll see.

Originally Posted by kakeladi

...........I don't think the new mix has hit the shelves just yet ..........

Yah, it has -someone posted that the weight is like 2 oz less and the box is an inch smaller

Ok good least we have a way to tell the old from the new easily. I had not had a chance to compare.

that's right, baby! scratch it, scratch it like mad!

Costs for ingredients, transportation, and overhead (primarily healthcare costs for employees) have gone up across the board, so they really have no choice. If a business doesn't pass along cost increases to its customers in the form of a higher unit price, it will eventually go out of business.

Water is NOT supposed to come out your nose!

Then raise the price of the item, don't lower the amount recieved. That is a deceptive practice. Yes they have raised the price of the item but they have also done 2 things - decieved the buyer into believing they have made a like purchase and reduced the quality/integrity of thier item in the eyes of the consumer.

I understand we as a society have a hang up about rising prices but when push comes to shove people will eventually pay it. I have seen it time and time again in my industry, I'm absolutely shocked on a regular basis at what the market will bear.

Another $.15 (assuming the mix is $1) is a bit of a pill at first but if you need to make a cake then you'll pay it; as a hobby or small time baker, there aren't a lot of choices when you can't buy in bulk.

There are marketing considerations involved in these types of decisions, consumers notice higher prices more than they notice reduced quantities. Manufacturers that increase prices instead of reducing quantity tend to lose out in the end, as consumers buy the "cheaper" brand (with the same unit price) instead.

Related article:
http://www.nytimes.com/2011/03/29/business/29shrink.html?pagewanted=all

I totally disagree with this statement. I think it all depends on quality and brand loyalty. I can buy cheaper cake mix now, but I CHOOSE to buy Betty Crocker because of the taste and the results I get when I use it. I tend to always buy name brand things even if they are more expensive, because it's something I know and am familiar with--and yes, I CAN tell the differences.

It depends on the product too. I mean black olives are pretty much the same whoever cans them, but things like butter, powdered sugar (cane vs. beet), even cream cheese have definite quality differences. And so do cake mixes--particularly when used as a base for other
recipes!

Sure there are people who will gravitate towards cheap brands if the price goes up, but they obviously are not the people who bake enough to notice any difference...or care for that matter.

Blue Bell Ice Cream still sells half-gallon containers while other ice cream vendors have lessened their quantities. They've always been more expensive. Guess what? People haven't stopped buying Blue Bell ice cream! In fact their company is expanding. Why? Quality and brand loyalty.

Trying to sneak something by the public is what galls me. They raise the price anyway and offer less product. I'm all for company profits, but to me this is stiffing the consumer when IMO they could raise the price a little more and still reap the benefits by having loyal customers continue to purchase their brand.
It tells me the company doesn't have enough faith in its product --or its customers!

The listing of ingredients is done in the order of what it has the most of. So if it's in a different order, the recipe has indeed changed. If say, 'chocolate' was higher up on the list and is now down the list, that means there is less chocolate.

I would imagine BC is more worried about DH and Pillsbury than they are about store brands. Betty Crocker isn't really positioned as a premium brand, and I don't think there are enough brand loyal consumers to avoid a serious sales hit if they don't downsize their package but DH and Pillsbury do.

Blue Bell's strategy is a great idea but it requires the right brand positioning to pull off and is still somewhat risky...they probably ran the numbers and decided they have enough brand loyalty (and market share) to make it work.

Remember that these decisions are aimed at the average consumer, many of whom typically shop by shelf price rather than unit price.

DH and Pillsbury are already cheaper than Betty Crocker...at least here in my stores they are. If they (DH & Pillsbury) downsize and their prices go up (or stay the same), it would seem to me a more savvy business move for Betty Crocker to offer more product, promote it AND position themselves as a premium brand much the way Blue Bell has.

These companies who manufacture food items don't seem to realize that reducing the quantity of their products can affect the quality of recipes. I know they don't really care, but as a consumer it makes me angry to be thought of as someone who only shops shelf prices when I'm working to produce a quality product utilizing THEIR products!

I actually consider BC to be the premium of the three main brands. It is in fact more expensive than the other two. Like Carmijok it was my go-to. However, I will now be double checking unit cost, if BC is STILL more expensive with a smaller package, they can say goodbye to my business until the other brands follow suit.

Don't think mfg's haven't taken into consideration the ramifications of package size to recipes. They are well aware that consumers will now have to buy twice the product to achieve the same yield in a recipe. It is all marketing, they have found a way to increase profits AND sales.

Of COURSE they are! But you can't get W-S or KAF at the plain old grocery store around here. And to be honest, I do love a scratch cake and will sometimes make them but the cost/ingredient list is more than my pocketbook and or kitchen can handle on a regular basis.